Visible Near-Infrared Hyperspectral Imaging For The Identification And Discrimination Of Brown Blotch Disease On Mushroom (Agaricus Bisporus) Caps, 2010 Technological University Dublin
Visible Near-Infrared Hyperspectral Imaging For The Identification And Discrimination Of Brown Blotch Disease On Mushroom (Agaricus Bisporus) Caps, Edurne Gaston, Jesus Maria Frias, Patrick Cullen, Colm O’Donnell, Aoife Gowen
Brown blotch, caused by pathogenic Pseudomonas tolaasii (P. tolaasii), is the most problematic bacterial disease in Agaricus bisporus mushrooms. Although it does not cause any health problems, it reduces the consumer appeal of mushrooms in the market place, generating important economical losses worldwide. Hyperspectral imaging (HSI) is a non-destructive technique that combines imaging and spectroscopy to obtain information from a sample. The objective of this study was to investigate the use of HSI for brown blotch identification and discrimination from mechanical damage on mushrooms. Hyperspectral images of mushrooms subjected to i) no treatment, ii) mechanical damage or iii) microbiological spoilage ...
The Reflect Statement: Methods And Processes Of Creating Reporting Guidelines For Randomized Controlled Trials For Livestock And Food Safety, Annette M. O'Connor, Jan M. Sargeant, I. A. Gardner, James S. Dickson, Mary E. Torrence, C. E. Dewey, Ian R. Dohoo, R. B. Evans, J. T. Gray, Mattias Greiner, Greg Keefe, Sandra L. Lefebvre, Paul S. Morley, Alejandro Ramirez, William Sischo, D. R. Smith, Kate Snedeker, John N. Sofos, M. P. Ward, Robert W. Wills
Veterinary Diagnostic and Production Animal Medicine Publications
The conduct of randomized controlled trials in livestock with production, health, and foodsafety outcomes presents unique challenges that may not be adequately reported in trial reports. The objective of this project was to modify the CONSORT (Consolidated Standards of Reporting Trials) statement to reflect the unique aspects of reporting these livestock trials. A two-day consensus meeting was held on November 18–19, 2008 in Chicago, IL, United States of America, to achieve the objective. Prior to the meeting, a Web-based survey was conducted to identify issues for discussion. The 24 attendees were biostatisticians, epidemiologists, food-safety researchers, livestock-production specialists, journal editors ...
Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds, 2010 Technological University Dublin
Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds, Shilpi Gupta, Gaurav Rajauria, Nissreen Abu-Ghannam
Brown Irish edible seaweeds, Himanthalia elongata, Laminaria sachharina and Laminaria digitata, were evaluated for the microbiota in raw and heat processed form. Raw seaweeds showed complete absence of aerobic mesophiles, halophiles, yeasts and molds. However, heating at 85 C for 15 min resulted in spore germination. Bacterial counts as high as 107 were observed for aerobic mesophiles and halophiles. Heating above 95 C for 15 min resulted in complete inactivation of surface microflora. Bacteria belonging to Bacillaceae, Paenibacillaceae, Moraxellaceae and Enterobacteriaceae family were identified by 16S rRNA sequencing. In vitro antimicrobial activity of the methanolic extracts of the seaweed on ...
Inactivation Of Escherichia Coli By Ozone Treatment Of Apple Juice At Different Ph Levels, 2010 Technological University Dublin
Inactivation Of Escherichia Coli By Ozone Treatment Of Apple Juice At Different Ph Levels, Sonal Patil, Vasilis Valdramidis, Patrick Cullen, Jesus Maria Frias, Paula Bourke
This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (106 CFU mL-1) as a challenge microorganism was treated with ozone at 75-78µg mL-1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500mm or 1mm sieves. Fast inactivation rates for total reduction of E. coli were ...
Prediction Of Polyphenol Oxidase Activity Using Visible Near-Infrared Hyperspectral Imaging On Mushroom (Agaricus Bisporus) Caps., 2010 Technological University Dublin
Prediction Of Polyphenol Oxidase Activity Using Visible Near-Infrared Hyperspectral Imaging On Mushroom (Agaricus Bisporus) Caps., Edurne Gaston, Jesus Maria Frias, Patrick Cullen, Colm O'Donnell, Aoife Gowen
Physical stress (i.e. bruising) during harvesting, handling and transportation triggers enzymatic discoloration of mushrooms, a common and detrimental phenomenon largely mediated by polyphenol oxidase (PPO) enzymes. Hyperspectral imaging (HSI) is a non-destructive technique that combines imaging and spectroscopy to obtain information from a sample. The objective of this study was to assess the ability of HSI to predict the activity of PPO on mushroom caps. Hyperspectral images of mushrooms subjected to various damage treatments were taken, followed by enzyme extraction and PPO activity measurement. Principal component regression (PCR) models (each with 3 PCs) built on raw reflectance and multiple ...
Ozone Inactivation Of Acid Stressed Listeria Monocytogenes And Listeria Innocua In Orange Juice Using A Bubble Column, 2010 Technological University Dublin
Ozone Inactivation Of Acid Stressed Listeria Monocytogenes And Listeria Innocua In Orange Juice Using A Bubble Column, Sonal Patil, Vasilis Valdramidis, Jesus Maria Frias, Patrick Cullen, Paula Bourke
Orange juice inoculated with Listeria monocytogenes strains ATCC 7644, NCTC 11994 and Listeria innocua NCTC 11288 (106 CFU/ml) as challenge microorganisms was treated with direct ozone at 0.098mg/min/ml for different time periods (0-8 min) using an ozone bubble column. Ozone treatment of mild acid stressed and mild acid stress-habituated (pH 5.5) cells of L. monocytogenes resulted in higher inactivation times compared to control non-acid stressed cells. Additionally acid stressed cells habituated in orange juice (ATCC 7644 & NCTC 11288), showed higher inactivation times during ozonation by comparison with the control as well as the mild-acid ...
Postharvest Hardness And Color Evolution Of White Button Mushrooms (Agaricus Bisporus)., 2010 University College Cork
Postharvest Hardness And Color Evolution Of White Button Mushrooms (Agaricus Bisporus)., Debabandya Mohapatra, Zuberi M. Bira, Joseph Kerry, Jesus Maria Frias, Fernanda A.R. Oliveira
The quality evaluation of mushrooms was studied by storing fresh white button mushroom (Agaricus bisporus) for 6-8 days, at various controlled temperature conditions (3.5 -15°C) and measuring the instrumental textural hardness and color of the mushroom cap for different product batches. A non linear mixed effect weibull model was used to describe mushroom cap texture and color kinetics during storage considering the batch variability into account. Storage temperature was found to play a significant role in controlling texture and colour degradation. On lowering storage temperature i) the extent of the final browning extent in the mushroom after storage ...
Effect Of Ultrasonic Processing On Food Enzymes Of Industrial Importance, 2010 Technological University Dublin
Effect Of Ultrasonic Processing On Food Enzymes Of Industrial Importance, Paula Bourke, Brijesh Tiwari, Colm O Donnell, Patrick Cullen
In the last decade power ultrasound has emerged as an alternative processing option to conventional thermal approaches for pasteurisation and sterilisation of food products. While sonication alone is not adequate for inactivation of various spoilage and harmful enzymes present in food, ultrasound in combination with mild heat treatment and/or pressure has shown potential for both enzyme and pathogen inactivation. Numerous studies have investigated ultrasound for inactivating enzymes such as pectinmethylesterase, polyphenoloxidases and peroxidases responsible for deterioration of fruit & vegetable juice and various enzymes pertinent to milk quality. The efficacy of ultrasound for the inactivation of enzymes in food is ...
Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice, 2010 Technological University Dublin
Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice, Sonal Patil, B. Torres, Brijesh Tiwari, Hilda Wingaard, Paula Bourke, Patrick Cullen, C. O'Donnell, Vasilis Valdramidis
Traditionally, ozone processing within the food industry has focused on solid foods by either gaseous treatment or washing with ozonated water. However, with the FDA’s approval of ozone as a direct additive to food, the potential for liquid applications has emerged. This study investigates the effect of ozone processing on microbial inactivation (E. coli ATCC 25922 and NCTC 12900), and quality parameters (colour, phenolic content) of apple juice. Apple juice samples were ozonated at room temperature (20±1.5oC) with an ozone concentration of 0.048 mg O3 min-1 ml-1 and treatment time of ...
Effect Of Soybean Fortification On Fermentation Characteristics And Consumer Acceptability Of Hausa Koko, A Ghanaian Fermented Porridge, 2009 University for Development Studies
Effect Of Soybean Fortification On Fermentation Characteristics And Consumer Acceptability Of Hausa Koko, A Ghanaian Fermented Porridge, James Owusu-Kwarteng
Objective: To assess the effect of soybean fortification on microbial growth and consumer acceptability of
Methodology and results: Hausa koko was prepared from a mixture of soaked millet grains and pre-soaked,
blanched and dehulled soybeans added at 0 to 50 % replacement levels. pH, titritable acidity and microbial
counts were determined before and after the fermentation period using standard methods. The effect of the
added soybean on acceptability was evaluated on a nine point hedonic scale by an untrained panel that is
familiar with Hausa koko. Data were subjected to Analysis of Variance and Tukey testing for the ...